CHOCRO-DONUT™ with white chocolate bavarois

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 3

The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.

CHOCRO-DONUT™ with white chocolate bavarois

Recipe components

Used Callebaut products

Dough

IngredientsPreparation

Knead until you obtain a smooth dough.
Add the water gradually.
Wrap well and put in the refrigerator for 3 hours at 5°C.

  • 600g
    butter sheets

Spread at 2/3 of the rolled out dough. Fold the dough in 3.
Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. Fold once more in 3 parts and roll out at 10 mm. Cut into squares of 5 x 5 cm. Also cut a square in the middle of
2.5 x 2.5 cm. Keep cool at 5°C.

Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

White chocolate bavarois

IngredientsPreparation
  • 33g
    egg yolks
  • 11g
    granulated sugar

Beat together.

  • 117g
    milk

Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.

Pour the milk-egg mixture on the chocolate and mix well.

  • 17g
    gelatin mass

Add and mix well. Leave to cool to 35°C.

  • 185g
    whipped cream 35%

Mix in.

Leave to rest overnight in the refrigerator at 5°C.

Finishing

IngredientsPreparation
  • Q.S.
    Jura Point White & Dark

Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.